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Hello, sorry to bother….I am planing on making to bring to new mother. Can I make ahead? Heat? Thank you
Hi, Joanne! How kind of you to want to bring dinner to a new mom. I wouldn’t use this as a reheat meal though, it’s easy for a sauce like this to break when reheated later. If you are looking for a quick and easy steak recipe you might want to try this Skirt Steak with Avocado Chimichurri Sauce or this easy Skillet Chicken Parmesan.
Easy when on the line
I like it without hot sauce the last recipe I looked at made it with hot sauce! Why are they putting hot sauce in everything? This dish needs no hot sauce. IMHO
worcestershire sauce has barley, a grain like wheat, which has gluten.
Nice to know that there is steak in memory of the “goddess of the hunt”. For a meat lover like yours truly, its refreshing.
So delicious and easy to make
Absolutely delicious but still not a truely authentic steak Diane sauce.
Made this sauce last night for our Porterhouse Steaks and OMG!!…Best Diane Sauce I have ever had!!
My girlfriend and I made this dish after having this in New York. It was fantastic.Enjoy
Gorgeous plate! Can you share who the maker is? The recipe is going in my keeper file. Thanks.
Hi Lesley, the plate pattern is Burleigh for Williams Sonoma Home. I think I picked it up on sale a few years ago. So glad you like the recipe!
I made this tonight with boneless rib eyes in my 12″ cast iron skillet. My husband is not a fan of dijon mustard so I cut it to 1 teaspoon. It was delicious!! I paired it with creamed spinach and mashed rutabaga. (I try to eat low carb) This recipe is a keeper!! Comfort food at it’s best!
Steak Diane was fantastic!I did kick it up a little by marinating the steak in brandy and adding a little garlic. My only regret is that I forgot to make bruschetta to accompany it!
I’m so glad you liked it Scott!
I made this last night for the first time ever. All I did different was I added sautéed gourmet mushrooms, and horseradish dijon (because it’s what I had) All I can say is that it was absolutely amazing!!! Made it with NY strips, however next time I plan on using filets. Any good cut of beef would work though. Made some creamy, cheesy spinach with it to go on top of.. unbelievable. Will make this again and again. Thank You Thank You Thank You!!!!!
I made this for my wife last evening. The first time either had tried this dish. She made me write it down and put it some place safe, it was that good. I used brandy and 8 oz of fresh sliced mushrooms with our rib eye steaks. The pre-seasoning was done with Ted’s Montana Grill Seasoning Spice (found recipe on internet). We use it on all red meat dishes. I let that sit on the meat a minimum of 6 hours.
do you keep the meat at room temperature for the 6 hours? thank you!
No, it was chilled and covered then brought to room temp.
When my wife & I were married in 1982, we had dinner and she ordered Steak Diane. She had not had it again until I fixed it for her on our 32nd anniversary this year. It turned out superb and it was a joy to watch her enjoy it. Thank you for posting this.
Congratulations and Happy Anniversary Bob!
Your version of Steak Diane sounds delicious and I’m going to try it. I have always made it with thinly sliced boneless shell steak. Then I pound it even thinner and pan fry it. Instead of the cream, it make the sauce with a few dollops of chilled Campbell’s beef consomme (with gelatin). I know–salty as all get out, so I don’t use any salt on the steak. I use the rest of your ingredients and flambe it with cognac. That very thin steak which, of course, cooks through, also develops a crusty edge and is quite good.
Excellent recipe and very easy. Made lyonnaise potatoes to go with this and it all came out incredible! Definitely a keeper recipe. I did not try it, but like the idea of using the evaporated milk to perhaps lower the calorie count. I will try that next time.
I tried this last night!
AMAZING thank you!
I made this for dinner on Saturday. Excellent, and simple!
Jim – I believe you mean ‘evaporated’ not ‘condensed’ milk. Condensed is heavily sweetened.
Will definitely try this version very soon.